READY IN: 1hr 10mins

INGREDIENTS

  • 30largecashews, plus 10 more for garnish
  • 2 12 lbschicken thighs, and drumsticks
  • 1teaspoonground turmeric
  • 2teaspoonsgaram masala powder, divided
  • 1tablespoonlime juice
  • 2 12 tablespoonsghee, divided
  • 4cupsonions, finely chopped(about 2 large onions)
  • 1teaspoonsea salt, ground(or to taste)
  • 5garlic cloves, peeled
  • 2green chilies, stems removed
  • 3red chilies, stems removed
  • 1 12 tablespoonsginger, peeled and diced
  • 1cuplow sodium chicken broth, divided
  • 5cardamom pods
  • 5whole cloves
  • 3bay leaves
  • 12 cinnamon stick, broke into pieces(about 2-inches long)
  • 1tablespoonbrown sugar
  • 1 12 teaspoonsground cumin
  • 1teaspoonground coriander
  • 12 teaspoonmild paprika
  • 1teaspoonblack pepper (or to taste)
  • 1cuplight sour cream
  • 12 cupheavy cream
  • 1tablespooncilantro, for garnish
  • NUTRITION INFO

    Serving Size: 1 (455) g

    Servings Per Recipe:6

    Calories: 660.9

    Calories from Fat 420 g 64 %

    Total Fat 46.8 g 71 %

    Saturated Fat 18.8 g 93 %

    Cholesterol 213.4 mg 71 %

    Sodium 593 mg 24 %

    Total Carbohydrate23.4 g 7 %

    Dietary Fiber 3.6 g 14 %

    Sugars 9.1 g 36 %

    Protein 37.8 g 75 %

    DIRECTIONS

  • In a small bowl, soak cashews in very hot water for 10 minutes. Drain and add to the bowl of a food processor; set aside.
  • In a medium bowl, place chicken pieces and sprinkle with turmeric and 1 teaspoons garam masala. Pour in lime juice and coat; set aside for 30 minutes.
  • In a large saucepan over medium heat, add 1 ½ tablespoons ghee. When hot, add onions and sprinkle generously with ground sea salt; sauté until caramelized, about 25 minutes. Using a slotted spoon, transfer to a bowl to cool off.
  • In the bowl of a food processor, add garlic to the cashews as well as green and red chilies, ginger, caramelized onions and ¼ cup chicken broth. Process until the mixture resembles a thick paste; set aside.
  • In the same saucepan over medium heat, add 1 tablespoons ghee and when hot, working in batches, fry the chicken (thighs skin side down at first) just enough to brown on both sides, about 3 to 4 minutes per side; transfer to a plate.
  • Return the saucepan on medium heat and when hot, add cardamom pods, whole cloves, bay leaves, and cinnamon stick; sauté for 1 ½ minutes.
  • Add the onion paste, remaining 1 teaspoons garam masala, brown sugar, cumin, coriander, paprika, salt and freshly ground black pepper. Pour in remaining ¾ cup chicken broth; stir, Add chicken back (thighs skin side up), cover, reduce heat to medium-low and cook for 15 minutes.
  • When time is up, add sour cream and stir gently to combine. Spoon sauce over chicken pieces and pour in heavy cream; stir once again. Simmer until heated through, about 7 to 10 minutes.
  • When ready, garnish with chopped cashews and cilantro and serve with white rice and naan bread.
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